Mascarpone: The Cheese That Melts In Your Mouth
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Mascarpone, an Italian double or triple cream cheese, is probably best known as a component of the coffee and chocolate dessert, Tiramisu. However, the rich texture added by this sweet and smooth cow's milk cheese to savoury recipes is a result of its very high content of saturated fat. Mascarpone first originated in the Lombardy region of northern Italy.

What Exactly Is Mascarpone Cheese?

Mascarpone is a fresh cream cheese that is ivory in colour, incredibly smooth, and simple to spread. The flavour is mildly sweet and creamy. The high butterfat percentage is what gives the texture its creamy, buttery quality. Mascarpone is more expensive than cream cheese. Mascarpone has a richer, almost melt-in-your-mouth texture since it contains at least twice as much fat as cream cheese. Although the two can be used interchangeably, you should still anticipate flavour and texture differences. Cream cheese has a tangier flavour and a tendency to be firmer. Some dessert recipes ask for a specific portion of both.

How Is Mascarpone Cheese Made?

The method used by commercial producers to make mascarpone is the same straightforward one you can use to make it at home, but obviously on a greater scale. In essence, fresh cream coagulates when acid is added, and the resulting curds are then gently cooked over a constant heat until they reach the desired consistency. Mascarpone uses citric or tartaric acid to solidify the cream, unlike many kinds of cheese that rely on rennet's capacity to thicken. Even lemon juice works well. Mascarpone that is fresh, buttery, and remains supple after the whey is removed. It can be packaged and given away right away because it is a fresh cheese.

How To Use Mascarpone Cheese?

Mascarpone can be used to lend a rich, creamy component to both sweet and savoury meals. Use it as an icing for cakes or cupcakes or to top a bowl of fruit instead of whipped cream. It can be used in banana bread or muffins in place of sour cream or baked into a cheesecake. Mascarpone can be used in place of cream in almost any meal or as a savoury addition to pasta sauce. Additionally, it can be used as a bagel spread, to stuff chicken breasts, and to thicken soups. Add teaspoonfuls to your scrambled eggs or sprinkle them on top of roasted veggies. Mix fresh herbs and garlic into the mascarpone for a simple dip.

How To Store Mascarpone Cheese?

Mascarpone often comes in tubs and needs to be kept cold. For storage time, look at the package's "use by" date; typically, it's a week. Mascarpone spoils easily, so use an open container within a couple of days and store any leftovers in the refrigerator with the lid tightly closed. Throw away the entire package if it starts to mould, smells bad, or changes colour or hue.

Mascarpone can be securely frozen for a few months, although the texture may change, and it may separate when it's defrosted.


English clotted cream is the closest substitute to mascarpone. Although the outcome won't be as rich and silky as mascarpone, you can also use high-quality creamy ricotta or the typically firmer American cream cheese.